Alisentaloo (black-eyed peas)

In case you have some leftover black-eyed peas after cooking up a pot of Hoppin’ John, you can use them to make this quick and delicious protein-filled bhaji (snack). I’m also betting you could use canned beans, and whip this up in about 5 minutes!

1 ½ cups black-eyed peas that’ve been soaked overnight and then boiled until soft, but not mushy. You can also substitute chickpeas, regular ol’ peas, or kidney beans.
1 tsp moong dal
1 tsp urad dal
10 curry leaves
3-4 dried red chilis (broken into 1-inch pieces)
1 tsp mustard seeds
1 tsp cumin
2 tbs peanuts
1 tbs grated fresh coconut (you can get this frozen, but I’m guessing it would be ok with dried coconut, too. It’s also good without coconut at all, but it adds an extra layer of yumminess )
1 lime

Heat a few tablespoons of oil in a pan; toss in the dals, curry leaves, chilis, mustard seeds, cumin and peanuts and cook for about 30 seconds. Add the peas and cook for about 5 minutes, until they’re heated through. Toss in the coconut during the last 30 seconds or so.

Squeeze lime juice over the top and serve.